Philly Cheesesteak

This Philly Cheesesteak is loaded with tender beef, perfectly cooked veggies, and melty provolone cheese then piled on a lightly toasted hoagie bun.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Dinner, Lunch - Sandwiches

Cuisine: American

Keyword: easy, hoagie rolls, provolone cheese

Servings: people

Calories: 430kcal

Author: Jennifer Debth

Equipment

Ingredients

1 pound boneless beef sirloin tip steak thinly sliced (about 1/4 inch thick)
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
2 cloves garlic minced or pressed
2 teaspoons salt
1 teaspoon ground pepper
1 yellow onion halved and sliced (about 1/4 inch thick)
1 green bell pepper sliced (about 1/4 inch thick)
1 (8 oz) container sliced baby bella mushrooms
8 slices provolone cheese
4 hoagie rolls toasted and buttered

US Customary - Metric

Instructions

Place sliced steak into a gallon sized ziplock baggie. Set aside.
In a medium sized bowl, whisk together oil, vinegar, garlic, salt, and pepper.
Pour half over steak and allow to marinate in the fridge for 30 minutes - 8 hours (I shoot for at least a few hours).
Place onion, pepper, and mushrooms in a large bowl and toss with the reserved marinade. Set aside and allow to marinate for up to 30 minutes.
Heat a large sauté pan over medium-high/high heat.
Carefully place the contents of the ziplock baggie (meat + marinade) in the hot pan and cook for 3-5 minutes, or until the steak is cooked to your liking.
Remove and drain liquid (reserve for dipping, if desired). Set aside.
In the same hot pan, cook veggies until tender, about 3-5 minutes.
Turn off the heat, then stir the meat back into the pan.  Taste and re-season, if necessary.
Top meat and veggie mixture with cheese slices.
Cover, and allow the cheese to melt, about 3-5 minutes.
Serve on hoagie rolls and enjoy!
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Video

Notes

*Storing information is for sandwich filling (steak and veggies); NOT for assembled sandwiches.

Nutrition